Da Silvano Cookbook: Simple Secrets from New York's Favorite Italian Restaurant

Sample recipes from Da Silvano Cookbook: Simple Secrets from New York's Favorite Italian Restaurant

Fava Beans and Pecorino Toscano

In Tuscany, fava beans and Pecorino Toscano cheese are a classic springtime combination because that’s when the beans come into season. T...

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Gnocchi with Lobster

This recipe illustrates how simple cooking can be when you bring together a few ingredients that were meant for each other. Be careful no...

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Potato Gnocchi

When you buy gnocchi in stores, it’s often so heavy that it makes you uncomfortably full. But properly made gnocchi are light and fluffy....

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Tuna Tartar

Living in New York City, I’ve come to appreciate a lot of food that I never experienced in Italy. One of my favorites is sushi. This reci...

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Pepper Tuna

When I worked in Paris years ago, one of my favorite dishes to eat was steak au poivre—steak coated in coarsely ground pepper before it’s...

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Sautéed Broccoli di Rapa

Broccoli di rapa is a versatile Italian vegetable that goes very well with many poultry and meat dishes. The stems and leaves are edible,...

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Leghorn-Style Cod

This recipe is based on my very fond memories of seafood in Livorno (Leghorn in English). A lot of people make the dish with olives, but ...

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Swiss Chard

Swiss chard is less common than spinach, but it’s often a better choice. It’s a more sturdy green that pairs just as well with fish, poul...

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Crème Brulée

At Da Silvano, we brand the restaurant’s initials into the top of each crème. Obviously, you can’t do this at home, but you should not sk...

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